¼ cup dehydrated onion flakes ¼ cup onion bouillon 2 cups cooked eggplant 1 medium green pepper, finely chopped 2 medium tomatoes, chopped Artificial sweetener to equal 1 teaspoon sugar 1 garlic clove, minced 2 tablespoons lemon juice 2 teaspoons salt Lemon slices, to garnish Nutmeg, to garnish
Combine onion flakes and bouillon. Let stand 5 minutes. Combine onion mixture, eggplant, green pepper, tomato, sweetener, and garlic in blender container; process at medium speed until mixture is pureed. Transfer to skillet. Cook over very low heat, stirring occasionally, 20 minutes. Chill. Add lemon juice and salt; garnish with lemon slices and sprinkle with nutmeg. Divide evenly. Makes 6 servings.
½ cup evaporated skimmed milk ½ cup chicken bouillon ½ teaspoon paprika ½ bay leaf Dash thyme leaves Dash cayenne pepper 12 ounces cooked crabmeat 2 teaspoons sherry extract 1 cup cooked enriched rice
In saucepan, combine milk, bouillon, paprika, bay leaf, thyme and cayenne pepper. Cover and simmer over low heat for 10 minutes. Discard bay leaf. Add crabmeat and sherry extract. Simmer 5 minutes longer, until heated through. Divide rice evenly into 2 ramekins or soup bowls. Spoon half of crab mixture over each portion of rice. Makes 2 dinner servings.
1 envelope unflavored gelatin 1 ½ cups raspberry-flavored dietetic soda, divided 1 cup canned, sliced peaches, no sugar added, drained (reserve liquid) ½ teaspoon brandy extract 2 tablespoons lime or lemon juice ½ teaspoon raspberry extract
Sprinkle gelatin over ½ cup soda in saucepan to soften. Stir over very low heat until gelatin is dissolved. Add remaining soda, peach juice, and brandy extract. Pour mixture into a shallow bowl and refrigerate until firmly set. Dividing evenly, arrange peaches in two dessert dishes. Combine lime juice and raspberry extract; sprinkle over fruit. With a melon ball scoop or teaspoon, scoop out gelatin and divide evenly into each dish. Makes 2 servings.
1 medium peach 2 teaspoons lemon juice ½ cup blueberries ¼ cup orange-flavored dietetic soda
Cut peach in half; remove pit. Sprinkle fruit with lemon juice, and place halves in individual dessert dishes. Combine blueberries and orange soda in blender container; process at medium speed until fruit is puréed. Pour half of mixture over peach half. Chill at least 30 minutes. Makes 2 servings.
1 (2 1/2 pound) trimmed crown roast of baby lamb
Salt to taste
Pepper to taste
2 tablespoons vinegar
6 cups eggplant (1 1/2 pounds), cubed
4 ounces diced onion
1 medium green pepper, seeded and diced
1 medium tomato, peeled and diced
1/2 teaspoon basil
12 mushroom caps, (optional)
Season crown with salt and pepper. Sprinkle with vinegar. In a non-stick skillet, cook eggplant, onion and green pepper until vegetables are tender. Add tomato. Season with salt, pepper, and basil. Cook until vegetables are done.
Roast lamb on a rack, in 325° F oven until done, about 1 hour. Arrange lamb in crown on platter. Pile stuffing mixture into center of crown of lamb, covering bone tips with mushroom caps, if desired. Carve between rib bones. (Weight Watchers® Members: Weigh portions.) Make 4 dinner servings.